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Sensory Attributes of Various Noni(Morinda citrifolia) Muffins Using Quantitative Descriptive Analysis

  • Journal of Knowledge Information Technology and Systems
  • Abbr : JKITS
  • 2019, 14(5), pp.563-573
  • DOI : 10.34163/jkits.2019.14.5.013
  • Publisher : Korea Knowledge Information Technology Society
  • Research Area : Interdisciplinary Studies > Interdisciplinary Research
  • Received : September 26, 2019
  • Accepted : October 11, 2019
  • Published : October 31, 2019

Hyeyoung Kim 1,  hyeyoung kim 2

1전 우송정보대학교
2우송대학교

Accredited

ABSTRACT

To evaluate the effect of Noni powder on muffins, muffins were made with Noni powder(0,10,20,30 % (w/w)). The moisture contents did not show any significant difference among groups. pH of the muffins with only 30% of Noni powder were significantly lower than that of the control group. No significant weight changes were observed at weight. However, Baking loss Rate of muffins with 10% Noni powder was significantly lower than that of the control group. The volume of samples was reduced by addition of Noni powder. And no significant difference was found among groups at uniformity and symmetry index. In color, control group showed the highest L-value and b-value among groups. A-value of the control group showed the lowest rather than that of the other groups. Hardness of groups with Noni powder was reduced significantly as the increase of the amount of Noni powder. However, any significant difference at adhesivenes, springness, cohesiveness. Brown color, odor, juiciness intensity was increased significantly as the addition of Noni powder. Muffins with 10% Noni powder did not show any significant difference with the control group at appearance, flavor, texture and overall acceptability. As a result, 10% of Noni powder will be ideal to make muffins.

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